| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Bawarch4 |
1 |
servings |
INGREDIENTS
| 500 |
ml |
Butter milk or 200 ml curd. |
| 1/2 |
ts |
Cummin & mustard seeds. |
| 1 |
|
1 inch piece ginger |
| 1 |
tb |
Ghee or oil |
| 1 |
|
Stalk curry leaves |
| 2 |
|
Green chillies |
|
|
Salt |
| 1 |
ts |
Cummin seed powder |
| 1 |
tb |
Coriander |
| 8 |
|
Leaves mint; (8 to 10) |
| 1 |
pn |
Asafoetida |
INSTRUCTIONS
Take butter milk in a big vessel. If using curds, add 300-350 water and
blend with hand or electric whipper till smooth.
Smash ginger. Take in a muslin cloth. Dip like a pouch in the butter milk
and rub the ginger in it with fingers, so that the juice mixes in the
buttermilk and fiber remains in the cloth.
Remove cloth. Pass 1 chilli, coriander and mint through.
Heat oil in a crucible, a crusher add the seeds, 1 chilli halved, curry
leaves and asafoetida. Pour into the buttermilk.
Add crushed greens (the paste of chilli and coriander), salt and jeera
powder.
Chill before serving.
An excellent post-lunch equaliser.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Luck has nothing to do with it”